TECHNOLOGY OF COOKED COLD MEATS AND SALAMI
Learning outcomes of the course unit
1. Teach the student the scientific method used to deal with the modern technology of meat and products (Hurdle technology)
2. provide some grounding for interpreting the main phenomena that involve biological systems and meat-based foods following the technological processes and the subsequent preservation stages3. to propose exercises and calculations of treatment efficacy and thermal damage
Prerequisites
Chemistry and Food examinations
Course contents summary
presentation of the course - bibliography
overview of the cured cooked meat industry
visit to the technological park of the SSICA (Experimental Station for Preserved Foods) in Parma
lectures at the pilot plant for cooked meat products and meat technology
emerging process and product problems
basic definitions – hurdle concept
technological quality and its control
definition of process
Hurdle technology
examples of flow charts in the cured cooked meat industry
quality raw materials
water and fat retention capacity
salting of the meat and additives
harmonisation directives
cooking of meat and products - shrinkage and an outline of colloidal chemistry
process lethality calculations and thermal damage
Recommended readings
A.PIZZA and R.PEDRIELLI, Lecture notes from the "PROCESSES AND TECHNOLOGIES OF THE COOKED MEAT BY-PRODUCTS INDUSTRY" Course, 2000, Centro di documentazione Campus UNIPR,
R.A.LAWRIE, "Scienza della carne", 1983, Edagricole
Various authors, "Recenti sviluppi di igiene e microbiologia degli alimenti", 2001, Tecniche Nuove, Milano, by G. De Felip
Teaching methods
In the teaching, use is made of the following: the strategic possibility of having the pilot plant and the technological park, created on the products under discussion at the SSICA in Parma, in areas that are nearby and easy to reach, a series of theory lectures built on the experience gained in the best meat research institutes in Europe (TNO, Kulmbach, Matforsk), and advanced teaching techniques (ECCEAMST).Assessment is based on class-teacher interaction and therefore constant and individualised testing of learning, written exercises and an oral examination
